Cal Smart Tex Mex Turkey Chili
with Lime Crema
Thick, hearty, spicy chili gets a blast of cool freshness from a Greek-yogurt-based lime crema. Cheddar cheese is the perfect topping. If you like it melted, just wait a couple of minutes after topping your bowls with cheese before adding the crema and serving.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
16 g
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
½ unit(s)
Black Beans
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
1 unit(s)
Sweet Bell Pepper
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
2 unit(s)
Green Onion
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Lime
1 unit(s)
Jalapeño
1 unit(s)
Greek Yogurt
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
½ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Core, then cut pepper into 1/4-inch pieces.
- Core, then finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Using a strainer, drain and rinse beans.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and 1 tbsp (2 tbsp) jalapeños. (TIP: Use less if you prefer a milder chili. Use more if you prefer a spicy chili!)
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate.
- Reheat the same pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then turkey and mirepoix.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add garlic puree and Mexican Seasoning. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, half the black beans and 1/2 cup (1 cup) water to the pot with turkey. Stir to combine, then bring to a boil over high. [TIP: Reserve remaining beans for another use.]
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until chili thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer – chili gets better the longer it cooks.)
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine Greek yogurt, lime zest, lime juice and half the green onions.
- When chili is done, add veggies.
- Cook, stirring often, until warmed through, 2-3 min.
- Divide chili between bowls.
- Top with cheese.
- Dollop lime crema over top, then sprinkle over remaining green onions.
- Squeeze a lime wedge over top, if you like.
